You might have seen the blogpost in which I shared the first wedding cakes I baked. For the wedding I decided to stick with some all-time favourites and add a couple of new recipes. One of them was the lemon cheesecake, topped with fresh figs, blueberries and passion fruit. It is a real looker and the flavours combine perfectly.
I’ve finished my no-bake lemon cheesecake with fruits that work well with the lemon-flavour. A golden combo is fresh figs, blueberries and passionfruit. But also more summer fruits like strawberries and raspberries work really well.
No-bake lemon cheesecake
- 300 gr graham crackers
- 175 gr butter
- 700 gr cream cheese
- 1 lemon
- 200 gr fine sugar
- Different kinds of fruit
- Slowly melt the butter for the crust.
- The easiest way to create the crust is to chop the biscuits in a food processor. Do it part by part, I divided it in three, and mix them until you have small crumbs.Of course you can also put the biscuits in a small bag, close it and hammer them small with a bottle. It just kinda depends if you have a food processor or some negativity that needs to come out. I won't judge either way!
- Stir the melted butter with some sugar through the chopped up crackers.
- Grease a baking tin, line the bottom with parchment paper and pour in the crust mixture. Press it well and place it in the fridge.
- Whip up the cream cheese so it becomes less stiff.
- Add the juice of the lemon and the fine sugar.
- Pour it on top of your crust and place it in the fridge for 2 hours (the longer the better).
- Before serving, decorate your cake with fresh fruits.